Phil Vickery's turkey bubble and squeak cakes recipe

• 25 g (0.9oz) Unsalted butter
• 1 Small onion, peeled and finely chopped
• 450 g (15.9oz) Potatoes, cooked and mashed
• 350 g (12.3oz) Cooked British turkey thigh, chopped
• 300 g (10.6oz) Cooked cabbage or spinach, chopped
• 3 tbsp Olive oil
• 1 Handful of dry breadcrumbs
• 2 tbsp Flour
• 1 Egg lightly beaten
• 4 Lightly poached eggs
• 1 Jar of hollandaise sauce
• 1 Bag of watercress
• 150 g (5.3oz) French beans, cooked
• 1 Pinch of salt
• 1 Pinch of freshly milled black pepper
• 1 Splash of vegetable oil for cooking

1. Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.
2. Place the mashed potatoes, cooked onions, turkey, cabbage and salt and pepper into a bowl and mix well.
3. Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture.
4. Form the mixture into 4 balls, flatten on both sides to make thick cakes, and dust with flour.
5. Brush the cakes all over with egg and coat with more breadcrumbs.
6. Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 3 minutes until golden brown.
7. Place a little watercress on a warm plate, top with a cake, and a poached egg on top.
8. Serve with French beans and hollandaise sauce.

butter, onion, potatoes, turkey thigh, olive oil, handful, flour, egg, eggs, hollandaise sauce, watercress, beans, salt, black pepper, vegetable oil

Taken from www.lovefood.com/guide/recipes/10794/individual-turkey-bubble-and-squeak-cakes-with-poached-eggs (may not work)